Archive for the ‘Holidays’ Category

To honor all moms, this week we’ll be featuring Words of Wisdom from moms everywhere. Share with us the best advice you ever received from Mom and one guest will be randomly selected to receive a dinner for 2.

Alex Brennan-Martin’s mother, Miss Ella, gave her son a piece of advice that resonates with him to this day. When asked how she’d built her business she replied, “First, make a friend.”

Miss Ella Brennan

Excerpt from Alex Brennan-Martin’s, The Simple Truth:
“You look a friend in the eye and smile. When your friends come to your home for dinner, you straighten up the place. You put on your good clothes, not to impress your friends, but to show respect for them.”

What are some words of maternal wisdom that you still swear by today? Share with us by posting a comment below.

Chef Danny Trace fixed a Fat Tuesday breakfast for our friends at Fox. Get ideas for next year and a taste of what’s to come if you can join us at Brennan’s for our Ultimate Mardi Gras celebration tonight!

Many have argued about the correct pronunciation of our famous little lagniappe at the door, the praline. Whether you pronounce it “Praylene” or “Prahlene” we can all in-arguably agree that they are a tasty treat…however, according to most New Orleanians there is only the correct way to say it: “Prahlene”.

Here is a little gift from our kitchen to your home. Sweetest greetings this holiday season!

Brennan's Praline's on a silver platter

Brennan’s Famous Pralines (makes four dozen)

1 quart whipping cream

1 pound granulated sugar

1 tablespoon light corn syrup

1-1/2 cups medium chopped pecans

zest of medium orange (optional)

Line 3 cookie sheets with parchment paper, but wax paper will work. In a large heavy saucepan, slowly simmer cream, sugar, corn syrup and orange zest over low heat.

As cream mixture simmers, be careful of boil over in the early states. Let mixture reduce, stirring occasionally.

When cream mixture first starts to stick to the bottom of the pan, you need to stir almost continuously until done. As mixture reduces and the sugar starts to caramelize, the mixture becomes thicker and begins to turn light brown in color.

When mixture reaches the soft-ball stage of 240 degrees, stir in pecans. Continue to stir while looking for the point when mixture starts to pull away from sides of the pan.

Drop a small amount (size of a quarter) onto a lined cookie sheet. Look quickly to see if the praline runs out flat or hold a nice rounded top shape and if the praline has a dull looking appearance.

When ready, the mixture should be close to firm-ball stage of 248 degrees. However, don’t depend entirely upon the candy thermometer.

Use two dessert spoons to spoon out the pralines onto lined cookie sheets. Use one spoon to dip up the hot mixture and the other one to push it off onto the paper.

If you’ve hit it just right, you should be able to pick up a delicious pralines in about 30 minutes. It should appear dry and not be chewy. If after a couple of hours you can’t pick one up, leave them in a cool dry area on the pans for a day or two so they will dry.

When ready, transfer to an airtight container and store up to 1 week.

Or, skip step 1-9 and call Brennan’s and we’ll be happy to make them to you!

Brennan’s Fun Fact:

Did you know that we have a praline eating squirrel that lives in our courtyard? Fittingly enough, our staff named him Praline because he comes to the window each day awaiting his daily ration.

Forget the idea that THE Thanksgiving meal has to have the perfect pairings to go with it. This plan is not only counterproductive, but just plain difficult. If your Thanksgiving meal is anything like those of my family, anything and everything ends up on the table.

The best plan of attack is diversity and balance. The two things I always remember are pairing sweet with sweet, and making the most of the bridge ingredients (bacon, stuffing, etc.). The wine you serve should be as sweet as the plate sitting next to it. Late harvest Chardonnays and numerous Rieslings pair well with many classic Thanksgiving dishes such as sweet potato casserole with marshmallows and pumpkin pie.

Ingredients such as bacon, lemon, mushrooms and tomatoes will surely be plentiful, so stick with a nice Pinot Noir, Syrah or even Grenache with a mushroom or bacon stuffing. Syrah is definitely one of my favorite wines to have at Thanksgiving.

Try a Chardonnay with a lemon butter sauce or a lemon and thyme accented side dish. These ingredients might not be the focus of any dish, but serve as a great way to sneak a good wine pairing in. Two of my favorite wineries are linked below…you will find great Chardonnays, Pinot Noir and some of the best Syrahs made in the U.S.

We’re getting into the holiday spirit and wanted to say thanks to all of you. Just to let you know how thankful we are, tell us what you’re most thankful for and automatically be entered to win a $100 Gift Certificate. Winner will be announced tomorrow (Tuesday) morning at Noon.

Thank you all for sharing with us what you are most thankful for and warming our hearts. In a random drawing, Angela is the winner of the $100 Gift Certificate. Please email Fern Casio at info@brennanshouston.com with your mailing address.